Couscous - Course semolina that is used in many North African and Middle Eastern dishes. Usually it is steamed and served as a side dish to lamb or other meats.
Dust - To sprinkle lightly before or after cooking with dry ingredients, such as flour, granulated or confectioner's sugar or spices.
Dice - To cut into very small pieces, approximately 1/8 to 1/16-inch.
Puree - To process foods into a smooth substance of varying degrees of thickness as dictated by the recipe. Usually done with a blender, processor, sieve or food mill.
Bacalao - Dried salted cod.
Capers - Pickled flower buds that originate in the Mediterranean.
Flambé - A method of cooking in which foods are splashed with liquor and ignited.
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